Which hormone controls the production of hydrochloric acid and the release of pepsin?
A) cholecystokinin (CCK) B) insulin
C) gastrin D) pepsinogen
C
You might also like to view...
All of the following describe macronutrients EXCEPT:
1.they are energy yielding.
2.they include proteins, carbohydrates, and fats.
3.they are needed in relatively small amounts.
4.guidelines for recommended intake are known as the “AMDRs.”
Foodborne illness is likely to be spread by all of the following foods EXCEPT:
a. pasteurized milk. b. meats. c. sprouts. d. eggs.
As long as "first in, first out" (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time
Indicate whether the statement is true or false
How does the diet of the centenarians from the islands of Okinawa compare to that of most U.S. adults?
a. U.S. adults consume more seafood but fewer saturated fats. b. Okinawans consume more vegetables but fewer calories. c. U.S. adults consume more fruits but fewer calories. d. Okinawans consume more calories but fewer sweets. e. U.S. adults consume more foods with high antioxidant levels.